Carb Conscious

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.Line a sheet pan with foil. Pat the fish dry with paper towels; place on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange skin side down. Roast 15 to 17 minutes, or until cooked through.* Leaving the oven on, remove from the oven.

*An instant-read thermometer should register 145°F.

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Season 2 pieces of chicken with enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Halve, peel, and thinly slice the onion. Separate the kale leaves from the stems. Discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. 

Transfer the carrot pieces and diced cabbage to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar; carefully stir to coat.

Meanwhile, fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the snow peas to the pot of boiling water. Cook 1 to 2 minutes, or until bright green and slightly tender. Drain and immediately transfer to the bowl of ice water. Let stand until cool. Reserving the bowl, drain thoroughly and pat dry with paper towels. Transfer back to the bowl. Add the roasted vegetables; stir to combine. 

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the quartered peppers and sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. 

Combine the mayonnaise, lemon purée, parmesan, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Combine the black bean sauce, crème fraîche, and 2 teaspoons of water.

Combine the tomatillo-poblano sauce and sour cream. Taste, then season with salt and pepper if desired.

Combine the ranch dressing, curry paste, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked peppers and kale

• 1 sliced spiced chicken breast

Transfer the lemon mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 sliced chicken breast

Transfer the creamy black bean sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked peppers and kale

• 1 roasted fish fillet

Transfer the tomatillo sour cream to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetables

• 1 roasted fish fillet

Transfer the curry ranch to 2 small containers.

Makes 2 servings:

Roughly chop the piquante peppers and almonds. Heat the finished chicken, peppers, and kale in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon mayo and chopped peppers and almonds.

Makes 2 servings:

Roughly chop the cashews. Top the finished chicken and vegetables with the creamy black bean sauce. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped cashews and furikake.

Makes 2 servings:

Heat the finished fish, peppers, and kale in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tomatillo sour cream and sesame seeds.

Makes 2 servings:

Roughly chop the peanuts. Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the curry ranch, chopped peanuts, and crispy onions.